Duck Legs Braised with Indian Spices

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Preparation info

  • Makes

    6

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

They don’t seem to cook a lot of duck in India—recipes are scarce—but the braising techniques used for lamb, which is served a lot, work in the same way for duck. You just have to be careful to eliminate most of the fat that the duck renders as it cooks. You can make this dish with both duck breasts and legs, or you can serve just legs and use the breasts for another recipe. This recipe makes a lot of sauce, so be sure to serve it with plenty of rice, preferably fragrant white basmati rice.